Method of reducing trans fat levels in food products and food intermediates and products and intermediates produced thereby

ABSTRACT

The present invention relates to novel uses of cyclodextrins either separately or in combination with beta glucans, to reduce trans fat levels in food products and food intermediates, as well as to enhance the hypocholesterolemic and hypocaloric benefit either individually or synergistically with other components.

CROSS-REFERENCES TO RELATED APPLICATIONS

This application is a continuation of U.S. patent application Ser. No.10/627,427 filed Jul. 25, 2003, the entire disclosure of which isincorporated herein by reference.

FIELD OF THE INVENTION

The present invention relates to a method for reducing trans fatty acidlevels in food products and food intermediates that are intended forhuman and animal consumption as well as the food products and foodintermediates produced thereby. More specifically, the present inventionis directed to the use of alpha-cyclodextrin, beta-cyclodextrin,gamma-cyclodextrin, combinations and modified derivatives thereof in thepreparation of fats and oils for use in food products and foodintermediates to lower trans fatty acid levels. The food product andfood intermediates of the present invention containing such cyclodextrincompounds also provide beneficial hypocholesterolemic andtriglyceride-lowering activity through increased bile acid and lipidbinding activity. Additionally, cyclodextrin prepared fats have reducedcaloric content. The invention is also directed to communicating thebenefit of the particular food product.

BACKGROUND OF THE INVENTION

Recent studies have suggested that trans fatty acids in food productsand food intermediates may be detrimental to the general health and wellbeing of consumers in that it contributes to obesity and other healthrelated issues.

Trans fatty acids are unsaturated fatty acids in which the hydrogens ofa double bond (or unsaturation) are on opposite sides. The trans isomerof the fatty acid causes the carbon chain to assume a straight-chainconfiguration similar to that of a saturated fat.

Trans fatty acids are primarily formed through the metal-catalyzedprocess of hydrogenation, however they have also been found to formnaturally at low levels in cow's milk.

By hydrogenating oils through industrial processing, hydrogen atoms areadded to unsaturated sites on fatty acids, creating a larger populationof saturated fats in the oil. In a partially-hydrogenated oil, some ofthe unsaturated fatty acids remain. However, the processing causes someof the double-bonds of the unsaturated fatty acids to undergoisomerization to the trans configuration.

Partial hydrogenation of fats was introduced into the U.S. food supplybeginning in 1910. The practice was put into widespread use in the1940's in order to make semisolid fat products.

The process of hydrogenation raises the melting point of a fat andincreases the solid fat content. The stability of the fat is greatlyenhanced through hydrogenation by reducing susceptibility to oxidationand subsequent rancidity. Therefore, positive contributions toshelf-life, texture and taste of food products are imparted byhydrogenated and partially hydrogenated fats.

Some scientific evidence shows that the trans fat that results frompartial hydrogenation of oils raises the total cholesterol in humans toa greater extent than saturated fats. Trans fat is known to increaseblood levels of low density lipoprotein (LDL), so-called “bad”cholesterol, while lowering levels of high density lipoprotein (HDL),known as “good” cholesterol. The National Academy of Sciences' Instituteof Medicine has determined that there is no safe amount of dailyconsumption of trans fat.

Another significant health concern for humans relates to cholesterollevels, HDL and LDL. Cholesterol in humans is known to come fromprimarily two sources, the body's own production of cholesterol(endogenous) and dietary cholesterol (exogenous). Lipoproteins containspecific proteins and varying amounts of cholesterol, triglycerides andphospholipids.

Bile acids are synthesized from cholesterol in the liver and thensecreted into the intestines. Reducing the level of bile acidreabsorption facilitates the maintenance of a healthy cholesterol level.One method for reducing bile acid reabsorption is achieved by increasingthe gut viscosity. Alternatively, a non-digestible dietary component,which binds bile acids secreted in the proximal jejunum, will reducebile acid reabsorption in the lower intestines (distal ileum).Additionally, a non-digestible dietary component, which binds lipids(e.g. phoshatidyl choline) may disrupt micelles in the small intestinethereby reducing cholesterol and bile acid uptake. The fermentation ofthis non-digestible dietary component in the cecum may also play a rolein lowering cholesterol levels through the production of short-chainfatty acids and through the acidification of the cecum.

There are three major classes of lipoproteins and they include verylow-density lipoproteins (“VLDL”), low-density lipoproteins (“LDL”) andhigh-density lipoproteins (“HDL”). The LDLs are believed to carry about60-70% of the serum cholesterol present in an average adult. The HDLscarry around 20-30% of serum cholesterol with the VLDL having around1-10% of the cholesterol in the serum. To calculate the level of non-HDLcholesterol present (find the level of LDL or VLDL levels), whichindicates risk; the HDL is subtracted from the total cholesterol value.

A focus of the present invention relates to novel uses of cyclodextrinsand other component including beta-glucans, to reduce the need forpartial hydrogenation of oils by creating thickened fats throughformation of cyclodextrin-fat complexes, as well as to enhance thehypocholesterolemic benefit either individually or synergistically withother components.

Cyclodextrins comprise a doughnut shaped or cyclical structure composedof between six to eight alpha-D-glucose units having a hydrophilicexterior (hydrophilic OH groups on the exterior rim) and a hydrophobicinterior (electron dense hydrogen and oxygen atoms). Cyclodextrins aregenerally water soluble, free flowing crystalline powders that aresubstantially if not completely odorless and white in color.

Cyclodextrins are produced by the action of cyclodextringlucosyltransferase (CGTase, EC 2.4.1.19) on hydrolysed starch syrups atneutral pH (6.0-7.0) and moderate temperature (35-40° C.).Alternatively, cyclodextrins can be produced in planta by the expressionof the gene encoding CGTase in the food plant of interest.

Heretofore, starches such as cyclodextrins have not been employed orknown for their hypocholesterolemic activity in humans or for theirbeneficial reduction of trans fat levels through fat thickening.Cyclodextrins have been used principally for the encapsulation ofinsoluble compounds on a molecular basis in order to enhance stability,reduce volatility and alter solubility as well as to increase shelf lifeof certain products. Such prior uses of cyclodextrins have been limitedto flavor carriers and protection of sensitive substances againstthermal decomposition, oxidation and degradation. In addition, morerecently, cyclodextrins have also been used to remove fatty acids andcholesterol from animal fats and to remove cholesterol and cholesterolesters from egg yolks.

One potential solution to the high cholesterol problem teaches thetreatment of the foodstuffs themselves with cyclodextrins rather thanthe consumer. U.S. Pat. Nos. 5,498,437, 5,342,633 and 5,063,077 discussvarious processes for the removal of cholesterol and cholesterol estersfrom egg yolks, meat, animal fats, etc. It is thought that by reducingthe level of cholesterol in such foodstuffs that overall levels ofcholesterol may be reduced in consumers. However, processing steps tosuch foodstuffs increases the cost of delivering such products tomarket.

Another similar but apparently unrelated reference, which deals withremoval of cholesterol from foodstuffs, is U.S. Pat. No. 5,232,725. Thisreference discusses a process for reducing cholesterol and free fattyacids in an animal fat and the material obtained from that processthrough the use of cyclodextrins. U.S. Pat. No. 5,223,295 also discussesthe use of cyclodextrin to remove steroid based compounds fromfoodstuffs, particularly egg yolks. However, these patents suffer fromthe same drawbacks as those referenced above, in that the processingsteps required to achieve the result adds another layer to deliveringproduct to the market, causing delay and adding cost.

PCT Publications WO 99/59421 and WO 99/63841 disclose the use ofphytosterols as a pharmaceutical agent or as an addition to certainfoodstuffs for lowering cholesterol. The publication discusses thatgreater effectiveness of the phytosterols can be achieved when using aspecified delivery vehicle such as a complexation with cyclodextrins.This represents little more than using cyclodextrins for a purpose thatthey are already known for, as a carrier for sensitive ingredients.

Another reference that teaches the use of beta-cyclodextrin as a carrieror delivery vehicle is U.S. Pat. No. 4,978,532. In this reference,dehydroepiandrosterone (DHEA) is delivered to the patient via atreatment patch. Beta-cyclodextrin is selected from a group of“permeation enhancers” to facilitate the delivery of the DHEA dose tothe patient.

U.S. Pat. No. 5,624,940 teaches the use of various complexes includingcyclodextrins for reducing bone loss and serum cholesterol levels inmammals. In this reference, the cyclodextrin, specificallyhydroxypropyl-beta-cyclodextrin is used as a pharmaceutical deliveryagent and not as an active ingredient useful in the reduction of serumcholesterol levels.

U.S. Pat. No. 4,877,778 discusses the administration of doses of2-hydroxypropyl-beta-cyclodextrin at levels of up to 0.5 gm/kg per day.The cyclodextrin is used as a carrier to remove excess lipophiles fromthe system, specifically as set forth in the example, reduction of highvitamin A levels. With respect to serum cholesterol levels, the '778patent suggests that the reduction of serum cholesterol levels achievedin the example is due to the system recognizing an overabundance ofcholesterol and the serum cholesterol being subsequently“down-regulated. Such down-regulation is a known biologic phenomenon.”The '778 patent goes on to indicate that it is “the natural cholesterolcarrying system which predominates and it is the new homeostasis whichmust be responsible for the observed drop in serum cholesterol.” Hence,the '778 patent does not suggest that the cyclodextrin is usable as amechanism to bind bile acids or lipids to decrease reabsorption in thelower intestines and is merely cumulative of the prior art whichillustrates the use of cyclodextrin as a particular pharmaceuticalcarrier to treat certain disorders.

Beta glucans occur in the bran of grasses (Gramineae) such as barley,oats, rye and wheat, generally in amounts of about 7%, 5%, 2% and lessthan 1% respectively. Beta glucans consist of linear unbranchedpolysaccharides of linked beta-(1→3)- and beta-(1→4)-D-glucopyranoseunits.

Beta glucans are recognized as having important positive health benefitscentered around their benefits in coronary heart disease and cholesterollowering although it may be that some of these effects are due toappetite suppression. High molecular weight beta glucans are viscous dueto labile cooperative associations whereas lower molecular weight betaglucans can form soft gels as the chains are easier to rearrange tomaximize linkages. Barley beta glucan is highly viscous andpseudoplastic, both properties decreasing with increasing temperature.

Publications, patents and patent applications are referred to throughoutthis disclosure. All references cited herein are hereby incorporated byreference.

All percentages and ratios are calculated by weight unless otherwiseindicated. All percentages and ratios are calculated based on the totalcomposition unless otherwise stated.

BRIEF SUMMARY OF THE INVENTION

Surprisingly, it has been found that through the addition of hydratedcyclodextrins (alpha, beta and/or gamma and/or combinations thereof) orbeta-glucan to oil or fat, the oil or fat will gel and thicken. Thethickened fat has many of the rheological properties of partiallyhydrogenated fats and is more resistant to oxidation than theuncomplexed oil or fat.

It has also been found that cyclodextrins incorporated into foodproducts have beneficial hypocholesterolemic and/or caloric properties.Additionally, because alpha and beta cyclodextrin are resistant todigestion in the small intestine, the caloric content of the food isreduced as well.

It has also been found that beta-glucans incorporated into food productshave beneficial hypocholesterolemic properties. In addition, it has beendiscovered that incorporation of cyclodextrins into fat-containing foodproducts or food intermediates whether derived from vegetable or grain,the level of trans fatty acid can be significantly reduced.

In one embodiment of the present invention, fat product having reducedtrans fat levels is described and includes, a fat-containing foodproduct or food intermediate that has been derived from grain orvegetable based components or combinations thereof, and an amount ofcyclodextrin or beta-glucan ranging from 0.001% to 75% by weight of thefood product or food intermediate.

In a further embodiment of the present invention, a method for producinga food product having a reduced trans fat level is described andincludes the steps of initially providing one or more ingredients usefulin forming a food product. Next, an amount of hydrated cyclodextrin orbeta-glucan is added to the one or more ingredients. The food productcontaining the amount of cyclodextrin is produced in a number of knownprocesses and finally the food product is distributed.

The embodiments of the present invention described below are notintended to be exhaustive or to limit the invention to the precise formsdisclosed in the following detailed description. Rather, the embodimentsare chosen and described so that others skilled in the art mayappreciate and understand the principles and practices of the presentinvention.

BRIEF DESCRIPTION OF THE DRAWINGS

These, as well as other objects and advantages of this invention, willbe more completely understood and appreciated by referring to thefollowing more detailed description of the presently preferred exemplaryembodiments of the invention in conjunction with the accompanyingdrawings, of which:

FIG. 1 depicts the precipitation of radiolabeled lecithin by alphacyclodextrin beta cyclodextrin and beta glucan;

FIG. 2 illustrates the increase in molecular weight of solubleradiolabeled lecithin as a result of binding to beta cyclodextrin orbeta glucan; and

FIG. 3 shows the increase in viscosity of different fats followingmixing with hydrated alpha cyclodextrin. Compositions of final fats were13% water, 10% alpha cyclodextrin and 77% oil.

DETAILED DESCRIPTION OF THE INVENTION

The present invention is now illustrated in greater detail by way of thefollowing detailed description, but it should be understood that thepresent invention is not to be construed as being limited thereto.

As used herein a food product and food intermediate may include anadditive, component, supplement or ingredient useful in preparing orsupplementing a food, or a food intermediate, a fully preparedcomposition but in a raw state (requiring a further treatment step priorto consumption, such as baking dough to produce bread) or a finishedfood product that is ready to eat. Food products and food intermediatesas provided hereunder generally include any food products or foodintermediates derived from or containing grain, cereal or vegetablebased components. Food products may also include nutritional beveragesand energy drinks.

As used herein a consumable food product provided in a finished state orarising out of an intermediate and includes baked goods, muffins, rolls,cakes, pies, crackers, toaster pastries, pastries, grain based bars,granola bars, health food bars, breads, cereals, fruit snacks, fruitbars, pizza rolls, soups, pasta, yogurt, pudding, beverages, sauces,snacks, potato crisps, French fries, corn chips, tortilla chips,extruded snacks, enrobed extruded snacks, pretzels, popcorn, rice andcorn cakes, fried and processed foods and generally any food products orfood intermediates derived from or containing grain, cereal or vegetablebased components.

The term serving size as used herein varies depending on the product,for example with a ready to eat cereal such as CHEERIOS® available fromGeneral Mills, Inc. Minneapolis, Minn. 55426, the serving size may rangefrom 15 to 62 grams, a dairy product such as yogurt may have a servingsize of ranging from approximately 30 grams up to 230 grams, snack sizesmay range from 30 grams to over a 100 grams.

Inclusion of cyclodextrin-fat complexes or beta glucans-fat complexes inconsumable food products, ready to eat (RTE) cereals, mixes, doughs,grain or vegetable based foods and other food products in an amountbetween 0.01% to 75% by weight, preferably from 1 to 20% by weight isprovided. It has been found, that the inclusion of such complexes canreduce the level of trans fats present in such food products or foodintermediates as well as can be used to decrease the amount of fatabsorption occurring in the gut and thereby reduce total serumcholesterol levels.

Cyclodextrin is a product of enzymatic conversion or degradation ofstarch in which a cyclic ring of sugars is created containing between 5to 1,000,000 glucose units and more typically between 6 to 8 glucoseunits. A principal source of cyclodextrins is maize starch. However,cyclodextrins may be derived from a wide variety of plant starches.

Cyclodextrins are produced by the action of cyclodextringlucosyltransferase (CGTase, EC 2.4.1.19) on hydrolysed starch syrups atneutral pH (6.0-7.0) and moderate temperature (35-40° C.).Alternatively, cyclodextrins can be produced in planta by the expressionof the gene encoding CGTase in the food plant of interest.

The present invention also relates to a food product in which thecyclodextrin is prepared either chemically or enzymatically fromderivativse of alpha-cyclodextrin, beta-cyclodextrin, gamma-cyclodextrinand combinations thereof. In addition, the cyclodextrin used in thepresent invention may be formed in or on the food product by treatmentwith the enzyme, such as cyclodextrin glucosyltransferase (CGTase, EC2.4.1.19) or a mutation or modification thereof.

Another means by which to include the cyclodextrin in the food productis through the expression of the gene encoding cyclodextringlucosyltransferase (CGTase, EC 2.4.1.19) or a mutation or modificationthereof, in the grain, cereal or vegetable itself.

While not wishing to be bound to any particular theory, it has beenfound that by processing oil in the presence of hydrated cyclodextrins(alpha, beta and/or gamma), the fatty acids of the triglycerides in theoil are sequestered in the hydrophobic binding pocket of thecyclodextrin yielding a fat with increased molecular weight and theability to form intermolecular hydrogen bonds through the hydroxyls onthe outside surface of the cyclodextrin ring. The result is a thickenedfat with no trans fatty acids, low saturated fatty acids and oxidativelystabilized unsaturated fatty acids.

Also as indicated above, the cyclodextrins with their hydrophobic corecan bind cholesterol, bile acids or other components of the micelles(e.g. phoshatidyl choline) and allow these molecules to be excreted fromthe digestive system in the stool.

One method of preparing cyclodextrins includes enzymatic treatment.Enzymatic degradation or treatment of the starch to producecyclodextrins useful in the present invention is done through the use ofcyclodextrin glucosyltransferase (EC 2.4.1.19) or other enzymes, whichresults in a cyclic ring of sugar.

Alpha and beta cyclodextrin are resistant to digestion but aresusceptible to fermentation by bacteria in the cecum or foregut of theorganism. The hydrophobic core serves as binding sites for fatty acids,bile acids and steroids, namely cholesterol and the amino acidasparagine. The bond formed between the cyclodextrin and the amino acidasparagine, bile acids and cholesterol is sufficiently strong so as toenable the material to pass through the system without being reabsorbedthrough the intestines.

The preferred starches of the present invention are cyclodextrins,preferably alpha-cyclodextrins. As indicated previously, cyclodextrinscomprise a doughnut shaped or cyclical structure composed of a number ofalpha-D-glucose units (typically 6-8) having a hydrophilic exterior anda hydrophobic interior. Alpha-cyclodextrin is a cyclized ring of sixalpha 1,4 linked glucose units.

Cyclodextrins are generally water soluble, although alpha-cyclodextrinis likely more water soluble than beta-cyclodextrin orgamma-cyclodextrin, and free flowing crystalline powders that aresubstantially if not completely odorless and white in color. Heretofore,modified starches such as cyclodextrin were not employed or known fortheir hypocholesterolemic or trans fat reducing properties via oilthickening and have been used principally for the encapsulation ofinsoluble compounds to enhance stability, reduce volatility and altersolubility. Such prior uses of cyclodextrins have been limited tocarriers for flavors, therapeutic agents and to remove fatty acids andcholesterol from animal fats.

Alpha-cyclodextrins has a cavity dimension of about 0.50×0.79 (nm). Thesolubility of alpha-cyclodextrin at 25° C. is 14 (gm/100 mL).Alpha-cyclodextrin is available from Wacker Specialties, Adrian, Mich.49221 and sold under the trademark CAVAMAX® W6 Wacker-Chemie,Burghausen, Germany.

Other cyclodextrins may be used in combination or synergistically withalpha-cyclodextrin, such as beta-cyclodextrin and gamma-cyclodextrin, inparticular ratios dependent upon the requirements of the manufacturer.In an exemplary embodiment, alpha-cyclodextrin may be used individuallyor may be combined with between 0-50% by weight beta-cyclodextrin orgamma-cyclodextrin and more preferably between 0.1 to about 40% byweight. Beta-cyclodextrins and gamma-cyclodextrins are also availablefrom Wacker Specialties, Adrian, Mich. 49221.

EXAMPLE 1

In an exemplary embodiment of the present invention, a fat product, inthis case a shortening, may be formulated. In this example, samples wereprepared using about 5 to 20% of alpha-cyclodextrin by weight of theproduct. Shortening Ingredient Weight Percentage Oil* 70% Water 13%Alpha-cyclodextrin 10% Emulsifier**  7%*Oil may be composed of, but not limited to: soybean oil, high-oleicsunflower oil, high-linoleic soybean oil, palm oil, palm kernel oil orcoconut oil.**Emulsifier may be composed of but not limited to: fully hydrogenatedsoybean oil mono-, di-, or tri-glyceride; mono-, di-, or tri-stearate.

This example was prepared by first hydrating the cyclodextrin in thewater. The cyclodextrin-water mixture was added slowly to theoil-emulsifier mixture with constant stirring. The complete mixture isallowed to continue to stir for an additional 10 to 30 minutes to allowcomplete thickening of the shortening product.

The shortening produced in this example is reduced in caloric content by23% relative to the oil-emulsifier mixture and contains no significantlevels of trans fat. Additionally, this shortening will be stabilizedagainst oxidation by the cyclodextrin. The consumer of this product willabsorb less fat due to fat sequestration by cyclodextrin resulting in aproduct that is more hypocholesterolemic and hypotriglyceremic than theoil-emulsifier mixture.

The shortening product in this example may be votated in a continuousmargarine cystallizer in order to achieve additional desirable texturecharacteristics.

In an exemplary embodiment of a food product utilizing the shorteningproduct produced above, the shortening was utilized to produce a flakyroll product, such as marketed under the name GRANDS® available fromGeneral Mills, Inc., Minneapolis, Minn. 55426. Flaked Roll ProductIngredient Weight Percentage Hard Winter Wheat Flour   49% Water   27%Shortening 18.5% Soybean Oil  2.2% Vital Wheat Gluten  1.3% SodiumBicarbonate  1.0% Salt  1.0%

EXAMPLE 2

In a still further exemplary embodiment of the present invention, a fatproduct, in this case shortening flakes, may be formulated. In thisexample, samples were prepared using about 15 to 50% ofalpha-cyclodextrin by weight of the product. Shortening FlakesIngredient Weight Percentage Oil* 62% Water** 13% Alpha-cyclodextrin 15%Emulsifier*** 10%*Oil may be composed of, but not limited to: soybean oil, high-oleicsunflower oil, high-linoleic soybean oil, palm oil, palm kernel oil orcoconut oil.**Water may be removed from final product by freeze drying, dehydratingor evaporating the fat product.**Emulsifier may be composed of but not limited to: fully hydrogenatedsoybean oil mono-, di-, or tri-glyceride; mono-, di-, or tri-stearate.

The shortening produced in accordance with the foregoing example isreduced in caloric content by 28% relative to the oil-emulsifier mixtureand contains no significant levels of trans fat. Additionally, thisshortening will be stabilized against oxidation by the cyclodextrin. Theconsumer of this product will absorb less fat due to fat sequestrationby cyclodextrin resulting in a product that is more hypocholesterolemicand hypotriglyceremic than the oil-emulsifier mixture.

The shortening product produced in the foregoing example may be votatedin a continuous margarine cystallizer in order to achieve additionaldesirable texture characteristics. Additionally, the shortening productmay be processed through a commercial chipper/flaker to produce chippedand flaked fats.

In an exemplary embodiment of a food product utilizing the shorteningflake product produced above was utilized to produce a buttermilkbiscuit such as marketed under the name GRANDS® available from GeneralMills, Inc. Minneapolis, Minn. 55426. Buttermilk Biscuit ProductIngredient Weight Percentage Hard Spring Wheat Flour  29.7% Water 27.86%Soft Winter Wheat Flour  18.7% Shortening Flakes  16.7% Biscuit premix 6.1% Buttermilk solids  0.94%

The ingredients of an illustrative type of biscuit (premix, leaveningagents, etc.) is shown in the following table. Weight % Weight %Ingredient (Actual) (Range) Flour 43.65  30-50  Wheat Protein 0.20.05-0.4 Salt 1.03 .03-3.0 Soda 1.30 0.5-2.0 SALP 1.05 0.5-2.0 SAPP 0.600.1-1   Sugar 2.7   1-4   Dough 0.80 0.2-2.0 Conditioner Butter Flavor0.10 0.01-2   Caseinate 0.90 0.05-1.5  Soybean Oil 0.07 0.01-2.0 Shortening 14.00  9.0-17.0 Water 33.60 28.45-39.45 Total 100.00

In preparing each of the foregoing roll and biscuit products thefollowing exemplary procedure was utilized.

A dough suitable for use with the present invention can be prepared byusing one-stage mixing to combine the ingredients. One-stage mixingrefers to the sequence in which the ingredients are combined. Initially,all dry ingredients are blended at a low speed ranging from about 20 to40 rpm for about 30 seconds, prior to adding the liquid ingredients. Thedry ingredients and liquid ingredients are then mixed for about 1.5 to 2minutes on a low speed, until the ingredients are substantiallyuniformly integrated. Then the mixture is mixed at a high speed ofapproximately 40 to 80 rpm for about 3.5 minutes. This mixing sequenceis effective to prevent the flour from hydrating and resulting in anoverdeveloped dough.

After the dough is mixed, it can be transferred to a depositor or hopperfor an extruder, and thereafter can be extruded through a die. Forexample, the dough can be placed into the hopper of a Vemag Extruder(Robert Reiser and company, Inc., Canton, Mass.), which extrudes thedough. An extrusion die plate can be attached to the extruder.

As the dough is being extruded, the dough is typically severed from theextruding stream which may be accomplished by any number of cuttingdevices, including blades, water knifes, ultrasonic cutters, wires,rotary cutters and like.

In an exemplary embodiment of a food product utilizing the shorteningflake product produced above was utilized to produce a microwave popcornproduct such as marketed under the name POPSECRET® available fromGeneral Mills, Inc. Minneapolis, Minn. 55426.

Especially popular for use with microwave popcorn is a butter flavor.The flavors can be either in liquid, fat soluble forms and/or in drypowder forms such as a liquid oil absorbed onto a particulate carrier,e.g., gum arabic, starch, silicon dioxide, or dehydrated cheese solids.

The oil slurry is prepared simply by admixing the oil (shortening)obtained in the examples above together with any optional ingredientssuch as salt and blending the mixture to form a stable dispersion orslurry. The slurry is then sprayed into the popcorn and the popcornwhich is may then be deposited into a bag or alternatively, the slurryis sprayed into a bag where a charge of popcorn is already present.

The popcorn fat charge has the following composition: Ingredients Weight% Popcorn 92.1 Oil 2.4 Salt 5.2 Artificial butter flavor 0.3 100.0

Often and potentially more important than the actual manufacture ordelivery of a product is communicating the benefits associated with aparticular food product to the consumers. This can be done in a numberof ways such as through the preparation of scripted information orindicia that is then released to consumers. The release of such indiciais usually tailored to certain pre-selected or predefined formats andcan be done through traditional advertising routes that have at least anaudio and or visual capability such as radio, television or over aglobal computer network, as well as through printed materials. The termprinted materials may include the packaging into which the product isplaced as well as newspapers, letters, direct mail pieces, magazines andthe like.

It will thus be seen according to the present invention a highlyadvantageous food product or food intermediate having reduced trans fatlevels and beneficial hypocholesterolemic and reduced caloric propertieshas been provided. While the invention has been described in connectionwith what is presently considered to be the most practical and preferredembodiment, it will be apparent to those of ordinary skill in the artthat the invention is not to be limited to the disclosed embodiment,that many modifications and equivalent arrangements may be made thereofwithin the scope of the invention, which scope is to be accorded thebroadest interpretation of the appended claims so as to encompass allequivalent structures and products.

The inventors hereby state their intent to rely on the Doctrine ofEquivalents to determine and assess the reasonably fair scope of theirinvention as it pertains to any apparatus, system, method or article notmaterially departing from but outside the literal scope of the inventionas set out in the following claims.

1. A fat-containing product having reduced trans fat levels, comprising;an oil or fat derived from grain, vegetable, or animal based componentsor combinations thereof; and an amount of a hydrated cyclodextrinranging from 0.001% to 75% by weight of said oil or fat that is mixedwith said fat or oil in an amount effective to increase the viscosity ofthe fat or oil to produce a fat-containing product for use in a foodproduct or food intermediate.
 2. A fat-containing product as recited inclaim 1, wherein said cyclodextrin is selected from a group includingalpha-cyclodextrin, beta-cyclodextrin, gamma-cyclodextrin andcombinations thereof.
 3. A fat-containing product as recited in claim 1,wherein said cyclodextrin is a chemically or enzymatically producedderivative of alpha-cyclodextrin, beta-cyclodextrin, gamma-cyclodextrinand combinations thereof.
 4. A fat-containing product as recited inclaim 1, wherein said cyclodextrin is formed in or on the fat product bytreatment with the enzyme, cyclodextrin glucosyltransferase (CGTase, EC2.4.1.19) or a mutation or modification thereof.
 5. A fat-containingproduct as recited in claim 1, wherein said cyclodextrin is alreadypresent in the fat by expression of a gene encoding cyclodextringlucosyltransferase (CGTase, EC 2.4.1.19) or a mutation or modificationthereof.
 6. A fat-containing product as recited in claim 1, wherein saidcyclodextrin is alpha-cyclodextrin.
 7. A fat-containing product asrecited in claim 1, wherein said fat-containing product also hasbeneficial hypocholesterolemic properties.
 8. A fat-containing productas recited in claim 1, wherein said fat-containing product is made froman oil or fat with triglycerides comprised of fatty acids with chainlength of C2-C28 with unsaturation of zero to six double bonds on anygiven fatty acid chain.
 9. A fat-containing product as recited in claim1, wherein said fat product comprises an emulsifier.
 10. Afat-containing product as recited in claim 1, wherein said fat productis made from an oil or fat with free fatty acids having chain length ofC2-C28 with unsaturation of zero to six double bonds on any given fattyacid.
 11. A fat-containing product as recited in claim 1, wherein saidcontaining product is selected from a group including baked goods,muffins, rolls, cakes, pies, crackers, toaster pastries, pastries, grainbased bars, granola bars, health food bars, breads, cereals, fruitsnacks, fruit bars, pizza rolls, soups, pasta, yogurt, pudding,beverages, sauces, snacks, potato crisps, French fries, corn chips,tortilla chips, extruded snacks, enrobed extruded snacks, pretzels,popcorn, rice and corn cakes, fried and processed foods.
 12. Ashortening having reduced trans fat levels, comprising; an oil or fatderived from grain, vegetable, or animal based components orcombinations thereof; and an amount of hydrated cyclodextrin rangingfrom 0.001% to 75% by weight of said fat or oil that is mixed with saidfat or oil in an amount effective to increase the viscosity of the fator oil to produce a shortening for use in a food product or foodintermediate.
 13. The shortening of claim 12, wherein said cyclodextrinis alpha-cyclodextrin.
 14. A method for producing a fat-containingproduct having reduced trans fat levels comprising the steps of; a)hydrating a cyclodextrin, selected from a group includingalpha-cyclodextrin, beta-cyclodextrin, gamma-cyclodextrin and orcombinations thereof; b) mixing said cyclodextrin with a fat or oil inan amount effective to increase the viscosity of the fat or oil; c)providing one or more ingredients useful in forming a fat-containingproduct; and d) producing said fat-containing product containing theingredients of step b) and c).
 15. A method as recited in claim 14,wherein said cyclodextrin is alpha-cyclodextrin.
 16. A method as recitedin claim 14, wherein said fat-containing product is selected from agroup including baked goods, muffins, rolls, cakes, pies, crackers,toaster pastries, pastries, grain based bars, granola bars, health foodbars, breads, cereals, fruit snacks, fruit bars, pizza rolls, soups,pasta, yogurt, pudding, beverages, sauces, snacks, potato crisps, Frenchfries, corn chips, tortilla chips, extruded snacks, enrobed extrudedsnacks, pretzels, popcorn, rice and corn cakes, fried and processedfoods.
 17. A method as recited in claim 14, wherein said one or moreingredients includes a grain based ingredient.
 18. A method as recitedin claim 14, wherein said one or more ingredients includes a vegetablebased ingredient.
 19. A method as recited in claim 14, wherein saidvegetable is a potato.